Charlottes Potato Salad Recipes

ROASTED CORNISH NEW POTATO SALAD

Steps:

• Pre-heat your oven to 220ºC/200ºC fan.
• Chop your Cornish new potatoes into bite-sized chunks (usually into 3-4 pieces). Place into a baking tray and drizzle with a little olive oil. Toss the potatoes in the oil so they're all coated. Lay a few sprigs of rosemary on top. Split the garlic into individual cloves and bash them (either in a pestle and mortar or using the end of a rolling pin) to break them open slightly. Nestle the garlic cloves in between the potatoes and season with salt.
• Roast the potatoes for 40-45 minutes, until soft in the centre. Turn the potatoes halfway through your cooking time to ensure they cook evenly.
• Once the potatoes are cooked, remove them from the oven then leave to cool to use in your salad.
• Mayonnaise is easiest made with a hand-blender, however you can also use a mixer with a whisk attachment on its highest speed setting. The secret to getting mayonnaise with a nice thick texture is to add the oil gradually and ensure that each addition is fully combined before adding more. If the oil is added too quickly the mayonnaise might not thicken.
• Put your egg yolks into a bowl or jug and blend using a hand blender. Gradually add the oils, no more than 2 tsp at a time. Blend in each addition before adding more. You mayonnaise will start by looking thin and yellow and as you add more oil it will thicken and it's colour will become paler.
• Once the mayonnaise has thickened, mix in the white wine vinegar/apple cider vinegar.
• Take 4 tbsp to use in the potato salad and store the rest in the fridge for another time.
• Remove the potatoes from the tray (leave behind the garlic and rosemary) and chop each piece of potato into 2-3 pieces. Place them into a large bowl.
• Thinly slice your spring onions (you should use both the white and green bits for this salad) and finely chop the chives. Add them to the potatoes.
• Add the mayonnaise, lemon juice, and mustard. Season with salt and mix thoroughly.
• Serve.

CHARLOTTE'S POTATO SALAD

Steps:

• Stir together mayo, lemon juice, mustard, sugar, and salt.
• Stir in chopped vegetables and eggs.
• Note-I use the food processor to chop the vegetables and eggs fine.
• Add this mixture to the potatoes and chill.

HEALTHIER POTATO SALAD

Steps:

• Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
• While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
• Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.

CREAMY CAROLINA POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl.
• Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.

POTATO CHARLOTTE

Steps:

• Cook potatoes in boiling water water for 25 minutes, or until tender. Drain and mash with 2 tablespoons butter, 2 tablespoons oil, milk, salt & pepper.
• Preheat oven to 400ºF.
• Generously butter 4 large muffin cups (or ramekins) with remaining 4 tablespoons butter.
• Stand fries vertically and firmly pack to line the sides of each muffin cup. Trim tops to even lengths. (Freeze remainder for another meal.).
• Drizzle fries with remaining olive oil.
• Spoon mashed potatoes into center of each muffin cup.
• Bake for 35 minutes. Invert onto serving plates. Garnish with chives.